Summer Berry Yoghurt Muffins

Name: Summer Berry Yoghurt Muffins
Prep time: 16 min
Cook time: 14 min
Total time: 30 min
Yield: 12 Servings
Cuisine: British
Ingredients: 210g wholemeal flour; 1 tsp baking powder; Half tsp baking soda; Quarter tsp flaky salt; 200g Yeo Valley strained Greek yoghurt; 6 tbsp almond milk; 70g light brown sugar; 4 tbsp unsalted butter melted and cooled slightly; 2 large eggs room temperature; 1 tsp vanilla extract; 1 tsp lemon zest; 225g PACK'D Organic Summer Berries thawed and gently patted dry; 2 tsp plain flour

Sep 18, 2026

Twelve summer berry yoghurt muffins cooling on a wire rack, studded with PACK'D Organic Summer Berries, with a bowl of frozen berries and a dish of Greek yoghurt alongside.

There's something quietly brilliant about a muffin that comes together in half an hour. These wholemeal yoghurt muffins are soft and tender, lifted with vanilla and lemon zest, and generously studded with PACK'D Organic Summer Berries.

Makes 12

Prep: 16 minutes
Cook: 14 minutes
Total: 30 minutes
Storage: Tupperware for 3–4 days or freezer for 2 months

Ingredients

Dry ingredients

210g WHOLEMEAL FLOUR
1 tsp BAKING POWDER
½ tsp baking soda
¼ tsp flaky salt
2 tsp PLAIN FLOUR

Wet ingredients

200g Yeo Valley strained GREEK YOGHURT
6 tbsp ALMOND MILK
70g light brown sugar
4 tbsp UNSALTED BUTTER, melted and cooled slightly
2 large EGGS, room temperature
1 tsp vanilla extract
1 tsp lemon zest
225g PACK'D Organic Summer Berries, thawed and gently patted dry

Allergens in BOLD CAPITALS

Method

Preheat oven to 180C / 160C fan. Line a 12 cup muffin tin with 12 muffin liners or use a silicone mould and spray the liners with cooking spray to prevent sticking.

Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt and lemon zest until well combined.

Combine the wet ingredients: In a separate large bowl, whisk together the Greek yoghurt, almond milk, melted butter, eggs and vanilla extract until smooth. Add the dry ingredients to the wet ingredients and stir with a wooden spoon until well combined.

Add in the summer berries: Gently toss the summer berries with flour.

Add batter to muffin liners and press in berries. This stops the berries bleeding as much rather than folding them into the batter.

Bake the muffins: bake for 14 minutes or until a toothpick comes out clean. Leave in the tin to cool for 10 mins then transfer to a wire rack to fully cool.